Naslov
High temperature susceptible vs. resistable metabolic parameters in broccoli (Brassica oleracea L. convar. botrytis) seedlings

Autori
Šola, Ivana ; Kolomaz, Mihael ; Vujčić Bok, Valerija ; Rusak, Gordana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 1st international conference FOOD & CLIMATE CHANGE / Šamec, Dunja ; Šarkanj, Bojan ; Sviličić Petrić, Ines - Koprivnica, 2021, 49-49

Skup
1st international conference Food and Climate Change

Mjesto i datum
Koprivnica, Hrvatska, 15.10.2021. - 16.10.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Climate ; Global warming ; Plant food ; Specialized metabolism

Sažetak
Exposure of plants to extreme temperatures present challenges for global food security because it could cause changes in metabolite profile. Such changes could have a significant impact on the nutritional and health properties of plants, and indirectly (via plant-based-diet) on animal health. This particularly applies to the widely cultivated and consumed Brassicaceae family, including crops of great economical importance, such as Brassica oleracea and B. rapa, which present a major part of human diet. The aim of this preliminary study was to differentiate high temperature (HT) susceptible from resistable metabolic parameters of broccoli (Brassica oleracea L. convar. botrytis) seedlings before and during in vitro simulated human digestion. Methods included in vitro simulated human digestion, spectrophotometric quantification of total phenolics, flavonoids, flavonols, anthocyanins, hydroxycinnamic acids and antioxidant capacity by the methods ABTS, FRAP and DPPH. Using a RP-HPLC method, vitamin C, kaempferol, quercetin, tiliroside, gallic, p-coumaric, benzoic, caffeic, ferulic and sinapic acid were identified and quantified. Before enzymatic digestion, the highest number of parameters were resistable to HT, however total phenolics, flavonols, benzoic acid and kaempferol were increased, while ABTS, vitamin C, caffeic and ferulic acid were decreased. Both before and after digestion, benzoic acid was increased, total flavonoids resistable, while vitamin C and caffeic acid reduced. During digestion, total hydroxycinnamic acids, flavonols, benzoic and sinapic acid were increased, total phenolics and flavonoids resistable, and caffeic acid was decreased. The results indicate plasticity of brocolli seedlings metabolism under the HT influence, and provide a basis for further research of this effect.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Biologija, Interdisciplinarne prirodne znanosti

POVEZANOST RADA